Puree soups for weight loss - 5 best recipes

Proper nutrition and physical exercise are the main components of any diet (Diet is a set of rules for human consumption of food) . To make it easier for you to find special recipes, we have selected ordinary pureed soups for weight loss that can be included in any nutrition program!

Light vegetable soups with a creamy mixture are sure to help proper digestion and cleanse the body of accumulated toxins. You will find even more dietary recipes by following the link given to us!

Leave your reviews and recipes under this article for us. Let's share our experience and support beginners in this difficult task - losing weight!

TOP 5 recipes for fat-burning cream soups
Diet zucchini puree soup
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Mint cream soup with spinach for weight loss
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Cabbage soup will relieve you from excess kilos
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Pumpkin-ginger fat-burning soup
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TOP 5 recipes for fat-burning cream soups

Diet zucchini puree soup

Ingredients:

Zucchini - 300 gr
Cauliflower – 300 gr
Carrots - 1 pc.
Onion - 1 pc.
Salt, pepper - to taste
Bay leaf - 1 piece

Manufacturing:

Cut the vegetables into small cubes, separate the cabbage into small inflorescences.
Boil a liter of water in a saucepan and add all the vegetables to it. You can immediately add salt and bay leaf.
Cook for 15-20 minutes until done.
Catch a bay leaf and pour half of the broth into a mug. Puree the contents of the pan with a blender and pepper. Thin the soup with broth as needed.
Bring the soup to a boil and serve. Decorate with greens or small inflorescences of boiled cauliflower.
Cool orange soup for a slim body

Ingredients:

Sweet orange – 2 pcs.
Dill - 1 bunch
Celery - 1-2 stalks
Cashew nuts or almonds - 40 g
Cumin, cinnamon, salt - to taste

Manufacturing:

Peel the oranges and divide into small slices.
Chop dill and celery.
Combine orange, celery and dill in a blender.
Chop the nuts with a knife or grind in a blender.
Serve the soup chilled. When serving, add your favorite spices.

Mint cream soup with spinach for weight loss

Ingredients:

Frozen or fresh spinach - 400 g
Onion - 1 pc.
Fresh mint - a few sprigs
Low-fat cottage cheese – 100 g
Carrots - 1 pc.
Herbes de Provence seasoning - to taste

Manufacturing:

Cut the onions and carrots into small pieces and place in boiling water.
After 5 minutes, add spinach and seasoning. Cook until vegetables are soft, about 5 minutes more.
Beat cottage cheese with mint in a blender until creamy.
Grind the soup in a blender and mix with the curd mass.
This dish is best prepared for a specific number of servings.

Cabbage soup will relieve you from excess kilos

Ingredients:

White cabbage – 700 gr
Carrots – 300 gr
Water - 1 liter
Onion - 200 gr
Vegetable oil - 1 tbsp.
Celery, stems - 150 gr
Tomatoes – 300 gr
Salt, pepper - to taste

Manufacturing:

Chop the onion and carrots and lightly fry in vegetable oil.
Boil water in a saucepan and add our frying mixture into it.
Chop the cabbage, cut the celery into cubes and add to the pan.
Peel the tomatoes, cut into cubes and add to the rest of the vegetables. Cook for 10-15 minutes until the vegetables are soft.
Remove the pan from the heat and grind its contents into a puree.
Then boil again.
Serve the soup hot with chopped herbs.

Pumpkin-ginger fat-burning soup

Ingredients:

Pumpkin – 500 gr
Ginger – 15 gr
Vegetable oil - 5-10 ml
Carrots – 250 gr
Hot reddish pepper - a pinch
Garlic - 3 cloves
Dark peppercorns – 5 pcs.
Salt - to taste

Manufacturing:

Cut the carrots into slices or cubes and fry in oil.
Grate the ginger and garlic and add to the carrots. Fry not very much, almost 2-3 minutes over medium heat.
Cut the pumpkin into cubes and place in a saucepan. Fill with hot water and place on the stove.
When the water boils, add the contents of the frying pan, also reddish and dark pepper, and salt. Cook for 15-20 minutes until the pumpkin is soft.
Then pour part of the broth into a mug and beat the soup with a blender. If it comes out thick, dilute it with broth.
Spicy soups speed up the body's metabolism and promote fat burning.
Can be served with homemade croutons.

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Puree soups for diet (Diet is a set of rules for human consumption of food) : TOP-5 recipes for 60 kcal

Savory and tender puree soups are incredibly better suited for dietary nutrition. Made from vegetables, they are low in calories, pleasant in taste and at the same time filling. If you are losing excess weight, do not forget about lunch and first courses. Our selection of recipes will help you lose weight effectively and without hunger.

Pumpkin and lentil puree soup - perfect for the autumn diet (Diet is a set of rules for human consumption of food)

pumpkin without skin – 400 g;
carrots – 200 gr;
reddish lentils – 100 g;
sweet pepper – 1 pod;
chili pepper – 0.5 pods. or to taste;
onion – 1 piece;
garlic – 2 teeth;
raises oil – 30 ml;
salt, herbs, pumpkin seeds.

Heat vegetable oil in a soup saucepan. Chop the onions, bell peppers and carrots equally finely. Fry together in oil until soft.

Add diced pumpkin to the vegetables. Reduce heat and simmer the vegetables with the pumpkin under the lid for 6 minutes.

Add the washed reddish lentils, soaked in cool water for 1 hour. Next, add chili and garlic (chopped) and salt to the soup.

Add boiling water until the ingredients are hidden underneath. Cook for another 8 minutes, then puree the soup using a blender with an attachment. Let it simmer for a minute and pour the prepared pumpkin and lentil puree soup into bowls.

Sprinkle with oven-roasted pumpkin seeds and chopped herbs

Cauliflower soup

cauliflower – 0.5 kg;
onion and carrot – 1 piece each;
cream 10% – 230 ml;
hard cheese (up to 28% fat content) – 95 g;
raises oil – 1 tbsp. l;
dried Provençal herbs – 3 pinches;
fresh parsley, salt to taste.

Separate the inflorescences from the cabbage head. Place in a colander, place under the tap, and wash. Place in a small saucepan. Add salt, after 10 minutes of cooking - over low heat - pour part of the broth into another bowl.

While the cabbage is cooking, fry the chopped onions and carrots in a frying pan with vegetable oil until soft. Place in a saucepan with cabbage. And cook for another three minutes.

Now prepare puree from vegetables using a blender. Place the container with the broth on the stove, boil and pour in the cream. Combine with vegetable puree, adjusting the thickness of the soup to your liking.

Add spices, grated cheese, Provençal herbs, and heat the soup for 3-4 minutes.

Later on, serving it on plates, a pinch of chopped parsley in each serving will be an appetizing addition.

Tomato puree soup - will warm you up in the cold

tomato juice – 1 l;
fresh tomatoes – 7 pcs;
garlic – 3 cloves;
cheese – 85 g, Edam or any hard cheese;
flour – 2 tbsp. l;
sunflower oil – 2 tbsp. l;
salt and pepper, basil (a few new leaves).

Vegetables and a little fantasy: dietary puree soup

Sports and proper nutrition are now becoming the norm for modern people. It is natural to take care of your own health; this is dictated not only by fashion, but also by the instinct of self-preservation. The better you eat, the better your body works. The topic of proper nutrition is impossible without talking about soups. First courses play an important role in the human diet; the main thing is to know how to prepare them in order to preserve vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) .

What is it needed for

Dietary soups are necessary not as the first, but as the main course for a real lunch. When it comes to diets, almost everyone imagines long periods of fasting and cravings. Such a diet (Diet is a set of rules for eating food by a person or other living organism) is strictly prohibited. You will not be able to cope with excess weight, but you will significantly harm your own body.

To lose weight correctly, all you need to do is reduce portions and increase the frequency of meals. You must carefully select the ingredients for your own dishes and try to cook them without using oil or use it in the smallest quantities.

Manufacturing options

Soups can be immediately satisfying and at the same time dietary. It is enough to eat this soup during lunch, and before a light dinner you will feel full without gaining extra pounds.

Regular with chicken broth

If you belong to that level of people who do not recognize first dishes without meat broth, then there is chicken meat for you. This is a more dietary meat, but even for it it is necessary to cook with certain restrictions so that your broth is very healthy.

Highlight! Chicken broth must be cooked by first removing the skin from the bird carcass. It contains a lot of excess fat and cholesterol (Insoluble in water, soluble in fats and organic solvents.) , which you do not need. The first broth will certainly be combined and only with the second one can you cook your lunch.

Prepare the following products in advance:

3 pcs. chicken fillet;
1 onion;
celery stem;
2 small potatoes;
1 carrot;
your favorite seasonings and spices.

Boil the chicken fillet until almost done, then throw chopped potatoes, carrots, celery and onions into the pan. Cook for another 20 minutes. You can fry carrots and onions in a deep frying pan ahead of time. You can shape the taste of the soup using salt, spices and the freshest herbs.

When the soup is ready, it must be pureed in a blender. You can chop the boiled chicken fillet in the soup, or you can remove it from the broth and serve it with the soup separately on a plate, lightly salted.

Creamy with green peas

This is an all-purpose lunch that you will certainly enjoy and will not even leave your kids indifferent. It won’t take you much time to make it, and the dish will turn out appetizing, just like in the photo.

The following products will be useful for you:

1 melted cream cheese;
2 potatoes;
a jar of canned green peas;
1 celery stalk;
1 glass of milk.

Pour approximately 1.5 liters of water into the pan and immediately throw in the processed cheese cut into small cubes. Bring to a boil and throw in the potatoes. Then chopped celery. Lastly, add the canned peas and pour in a glass of milk. Don't forget to add salt and pepper to taste. Now all that remains is to puree the soup using a blender and serve.

From pumpkin

This is a fall-inspired soup with a cool flavor, creamy texture, and aromas of spices. You will definitely enjoy eating it for lunch and treating your loved ones.

To prepare the dish, prepare the following products:

pumpkin pulp – 700 g;
potatoes – 2 pcs.;
1 tbsp. milk;
a little ginger, nutmeg, curry, salt and a consistency of different peppers.

Cut the pumpkin and potatoes into small pieces and simmer over low heat in a small amount of water until tender. Be sure to add salt and season with all the spices. When the vegetables are soft and crumbly, grind them using a blender or puree. Add boiled milk and stir. The dish is ready.

From broccoli

This soup can be prepared either with water or with low-fat broth. If you prefer broth, it should be prepared ahead of time.

It will be useful for you:

1 liter of boiled water;
0.5 kg of broccoli;
300 g milk;
1 head of onion.

Chop the onion and lightly fry it in a small amount of olive oil. Boil broccoli florets in a saucepan until tender. Add the roast to the pan. Add salt and pepper, and don’t forget to shape the taste of the soup with your favorite spices. Grind the contents of the pan with an immersion blender and add milk. Bon appetit.

From champignons

The soup is prepared very quickly and simply, but at the same time it is unusually tasty. It will especially appeal to those who love mushrooms. You can not limit yourself to champignons and collect a whole mushroom basket or add oyster mushrooms to the champignons.

To make it you will need the following ingredients:

0.5 kg champignons;
3 potatoes;
1 onion;
0.5 liters of milk.

Peel the potatoes and boil until tender. Finely chop the onion and fry it in a hot frying pan greased with a small amount of vegetable oil. Add finely chopped mushrooms to the onion and fry until tender. Grind the potatoes and mushrooms to a puree, combine these ingredients in one pan and pour in boiled milk so that the mixture comes out like a cream. Add salt and your favorite spices, mix thoroughly, and the soup is ready.

Carrot

This dish has a delightfully catchy color, as in the photo, is prepared quite quickly and simply and helps you lose weight.

The following products will be useful for you:

300 g carrots;
2 large potatoes;
1 large onion;
1 liter of water or low-fat broth.

You chop the vegetables finely or chop them on a large grater, fry them all together, and then simmer until fully cooked. At this time, pour water into the pan, put the peeled potatoes in it and cook them until tender. When the potatoes are actually ready, pour the contents of the pan into the pan and stir.

Bring the resulting soup to a boil and you can remove it from the burner. Now puree the mixture using an immersion blender, salt, pepper and add your favorite spices. Stir thoroughly and enjoy a delicious, wonderful and healthy lunch.

Reviews of those losing weight

Olga Petrova (31 years old), Pyatigorsk: “After giving birth, I gained excess weight, which I could not lose for a long time. A friend recommended that I switch to a diet in which I would have a hearty breakfast, diet cream soup for lunch and a light dinner. I’ll tell you that at the moment I have a figure that I didn’t have even in my youth! I highly recommend it to everyone."

Anna Nikiforovna (55 years old), Vladivostok: “I have unhealthy joints and excess weight had a very bad effect on them. The doctor recommended going on a diet, which is very painful for me at my age. I continued to eat the same way as I had been eating, but for lunch, instead of regular soups, I began to prepare dietary puree soups according to recipes from the Internet. This decision turned out to be correct. I lost 5 kg in a month.”

Alla (25 years old) Sochi: “When I was young, I was plump, and it embarrassed me. I didn’t have enough willpower to go on a diet and exercise. At some point I read the advice of a nutritionist that for lunch you should eat diet puree soup as the main and only dish, and for dinner - cottage cheese or a light salad. This advice helped me out and gave me immediate results. In the first month I lost 8 kg and since then I’ve been eating only this way and haven’t gained weight.”

Useful video: Dutch dish with peas

To learn how to make creamy pea soup, watch the video below.

Conclusion

Diet puree soup for lunch is the surest choice. Such nutrition will be beneficial for your body, you can be satiated and get the necessary minerals, vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and replenish energy reserves, but at the same time maintain your slimness and attractiveness. Get used to eating right, and your body will thank you, and the exalted gazes of those around you will recall your unfading youth.

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Diet puree soups

Do you have a blender and have never made pureed soup before? In vain. Even if you don’t like first courses, especially vegetable ones, you will probably like them in this form. To give cream soup a gentle, silky texture, large quantities of cream or butter are usually added to it, but we will try to reduce the amount of high-calorie ingredients to a minimum so that you can eat your fill of soup without harming your figure.

Spicy pumpkin soup

Ingredients:

Peeled pumpkin – 600 g
Potatoes – 2 pcs.
Water – 2 tbsp.
Milk – 1 tbsp.
Olive oil – 1 tbsp. l.
Ginger root – 5 g
Nutmeg, coriander, red pepper, curry, salt - to taste

Cut the pumpkin and peeled potatoes into small cubes, add a glass of water and simmer over low heat until soft. Puree the prepared vegetables along with the liquid in a blender. Boil milk with a second glass of water, pour vegetable puree into the boiling mixture. Add oil, finely grated ginger root, salt and spices. Cook at low simmer for 4-5 minutes.

KBJU per 100 g:

Proteins – 1.4 g
Fat – 1.5 g
Carbohydrates – 6.2 g
Calorie content – 39 kcal

Diet broccoli puree soup

Ingredients:

Broccoli – 500 g
Onions – 1 pc.
Chicken broth – 1 l
Vegetable oil – 1 tbsp. l.
Milk – 150 ml
Salt, spices to taste

Wash the broccoli and divide it into florets. Place a thick-bottomed saucepan on the fire, heat the oil in it and add finely chopped onion. Simmer it over low heat. Then add the broccoli and simmer for another 5 minutes. Pour the broth into the pan, bring to a boil, add salt, add spices and cook over low heat for 15-20 minutes until the broccoli florets become soft. Then puree the soup using an immersion blender. Return the pan to the heat, pour in the milk, bring to a boil and turn off immediately.

KBJU per 100 g:

Proteins – 2.4 g
Fat – 1.3 g
Carbohydrates – 2.5 g
Calorie content – 29.2 kcal

Mushroom cream soup from champignons

Ingredients:

Champignons – 400 g
Potatoes – 4 pcs.
Onions – 2 pcs.
Milk – 500 ml
Vegetable oil – 1 tbsp. l.
Salt, spices to taste

Peel the potatoes, cut into small pieces, put in a pan with water and put on fire. Heat a frying pan with oil and add finely chopped onion, simmer for 2-3 minutes, then add chopped mushrooms. Simmer until done. When the potatoes are cooked, drain the water, leaving about 1 cup of water in the pan. Place the stewed mushrooms in a saucepan, pour in the milk, add salt and spices. When the milk boils, remove the soup from the heat and puree with a blender.

KBJU per 100 g:

Proteins – 3 g
Fat – 2.3 g
Carbohydrates – 7.4 g
Calorie content – 60.5 kcal

Zucchini soup with chicken

Ingredients:

Zucchini – 1 kg
Chicken fillet – 400 g
Onions – 1 pc.
Carrots – 1 pc.
Water – 1 l
Vegetable oil – 1 tbsp. l.
Salt, spices to taste

Pour cool water over the fillet and boil until tender, then remove, cool and disassemble into small fibers. Heat the oil in a thick-bottomed saucepan, add finely chopped onion and grated carrots, and then zucchini, cut into small cubes. Simmer until done. Puree the vegetables in a blender and add chicken broth, add salt, spices and meat. Bring to a boil and cook over low heat for 5-7 minutes.

KBJU per 100 g:

Proteins – 3.9 g
Fats – 0.7 g
Carbohydrates – 2.3 g
Calorie content – 32.2 kcal

Dietary creamy cauliflower soup with cheese

Ingredients:

Cauliflower – 800 g
Onion – 1 pc.
Carrots – 1 pc.
Water – 1.5 l
Potatoes – 2 pcs.
Vegetable oil – 1 tbsp. l.
Milk – 100 ml
Cheese 20% – 50 g
Salt, spices to taste

Disassemble the cabbage into inflorescences and boil for 15 minutes in bubbling salted water. Then drain the water and cool the cabbage. Heat oil in a thick-bottomed saucepan, add finely chopped onion, simmer for 1-2 minutes. Peel the potatoes and carrots, cut into small cubes and add to the onion, mix and simmer for 5-7 minutes. Pour in 1.5 liters of boiling water, add salt, add spices and cook under the lid until the vegetables are fully cooked. After this, add the cabbage, boil for a few more minutes and puree the soup with a blender. Pour in the milk, dump out the grated cheese, return the pan to the heat, bring the soup to a boil, stirring constantly, and, without stopping stirring, simmer over low heat for 5-6 minutes.

KBJU per 100 g:

Proteins – 1.6 g
Fats – 0.8 g
Carbohydrates – 3.3 g
Calorie content – 25.1 kcal

Carrot soup

Ingredients:

Carrots – 250 g
Potatoes – 200 g
Water – 800 ml
Vegetable oil – 2 tbsp. l.
Salt, spices to taste

Pour the peeled and diced potatoes with water and put on fire. Also peel the carrots, cut into cubes and simmer in oil for 7-9 minutes. When the potatoes become soft, add the stewed carrots and cook until the vegetables are fully cooked. Puree the soup with a blender, add salt and spices, return the pan to the heat and boil over low heat for 5-7 minutes.

KBJU per 100 g:

Proteins – 0.6 g
Fat – 1.7 g
Carbohydrates – 3.9 g
Calorie content – 32.4 kcal

Dietary vegetable puree soup

Ingredients:

Potatoes – 200 g
White cabbage – 200 g
Turnip – 200 g
Carrots – 1 pc.
Onion – 1 pc.
Tomatoes – 2 pcs.
Water – 1.5 l
Vegetable oil – 1 tbsp. l.
Garlic – 4-5 teeth.
Salt, spices to taste

Peel potatoes, turnips and carrots and cut into cubes. Place together with coarsely shredded cabbage in a saucepan, add water, salt and put on fire. Place the tomatoes in boiling water for a minute, then drain the water and peel them. In a frying pan heated with oil, lightly simmer the onion, cut into half rings, after a few minutes add the peeled and finely chopped tomatoes. Simmer for 7-8 minutes under the lid, adding salt and spices. When the vegetables in the pan are one hundred percent cooked, add the stewed tomato to them. Puree the soup with a blender, return to the heat, add chopped garlic, stir and boil over low heat for 2-3 minutes.

KBJU per 100 g:

Proteins – 0.6 g
Fats – 0.5 g
Carbohydrates – 3.1 g
Calorie content – 18.3 kcal

Style Result

Boiled eggs, garlic croutons made from whole grain bread, oatcakes, sandwiches with chicken breast, lean ham or tuna, grilled vegetables or some unique dietary snacks are excellent as a tasty and healthy addition to the creamy soup.